If your dough is spreading too much after bulk (during bench rest) , and after retarding in the fridge for the final proof does it neccessarily mean it's overfermented?
Not neccesarily. I have had several loaves spread flat even when they were underfermented. It could mean the hydration is to high though.
There are reasons other than overfermentation that can cause the dough to spread. Over hydration and poor structure both come to mind.
Thanks, that makes sense!